↞ recipe box start page
Category: specialties
Prep Time: Cook Time: Total Time:
1 c. warm water
1 pkg. yeast (1 Tbsp. loose yeast)
2 3/4 c. flour, divided
2 Tbsp. butter or margarine, softened
2 tsp. salt
1 Tbsp. sugar
1 1/4 c. shredded sharp cheddar cheese
Nothing better than a fresh soft pretzel.
In a bowl, combine warm water and yeast. Set aside for 5 mins.
Add to the yeast mix 1 1/2 c. flour, the butter, the salt and the sugar.
Knead in 1 1/4 c. flour (the remaining flour) and the cheddar cheese.
Allow to rise until doubled in bulk. Shape into pretzels. (If you can't manage the rope-y knot thing, fall back and punt: make pretzel sticks.)
Let rise a bit, then brush pretzels with cold water.
Bake at 400 for 20 min.
Pretzels
view my recipes
print
save
Category: specialties
Prep Time: Cook Time: Total Time:
1 c. warm water
1 pkg. yeast (1 Tbsp. loose yeast)
2 3/4 c. flour, divided
2 Tbsp. butter or margarine, softened
2 tsp. salt
1 Tbsp. sugar
1 1/4 c. shredded sharp cheddar cheese
Nothing better than a fresh soft pretzel.
In a bowl, combine warm water and yeast. Set aside for 5 mins.
Add to the yeast mix 1 1/2 c. flour, the butter, the salt and the sugar.
Knead in 1 1/4 c. flour (the remaining flour) and the cheddar cheese.
Allow to rise until doubled in bulk. Shape into pretzels. (If you can't manage the rope-y knot thing, fall back and punt: make pretzel sticks.)
Let rise a bit, then brush pretzels with cold water.
Bake at 400 for 20 min.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.